Breakfast Bundt Cake

Ingredients:

1 lb breakfast sausage
2 (6-oz) cans refrigerated biscuits, cubed
2 cups frozen tater tots
12 large eggs
⅓ cup milk
1 Tbsp dijon mustard
½ tsp onion powder
½ tsp garlic powder
Salt and pepper, to taste
2 cups shredded cheddar cheese

Directions:

Preheat oven to 400ºF. Generously spray a Bundt cake pan with baking spray with flour. Set aside.
In a large skillet, cook sausage over medium-high heat until crumbled and no longer pink. Drain excess grease.
In a large bowl, whisk together egg, milk, mustard, onion powder, garlic powder, salt, and black pepper.
Add cooked sausage, tater tots, chopped biscuit dough, and shredded cheese. Stir to combine.
Pour the egg mixture into the prepared pan.
Bake, uncovered, for 45 to 55 minutes, until golden brown and the eggs are set.
Cool in the pan for 5 to 10 minutes. Invert the casserole onto a serving platter.

Notes:
I use pork sausage. You can substitute turkey sausage.

Make sure to use the smaller-sized biscuits in this casserole. You should have a total of 10 biscuits.

If you can’t find the smaller biscuits, you can use 6 Grand’s biscuits in their place.

This recipe is easy to customize to your family’s preferences. Our favorite variations/additions are:
onions
bell peppers
bacon
ham
mushrooms
swiss cheese
mozzarella cheese

Can substitute heavy cream for the milk.

Cover the baking dish with aluminum foil if it starts to get too brown.

Can I make Breakfast Casserole in advance? Yes! You can assemble the casserole ahead of time and refrigerate overnight. Perfect for overnight guests, hectic weekday mornings, and Christmas morning breakfast.

Can I freeze Bundt Breakfast Casserole? Yes! Bake the casserole and cool to room temperature. Remove the casserole from the pan. Wrap in plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
Reheat in the microwave.

If you don’t have a Bundt pan, you can bake this in a 9 x 13-inch baking dish.

Store leftovers in an airtight container in the fridge.
Reheat in the microwave.

I await your comments! Enjoy!